White Chocolate Raspberry Mousse
This white chocolate raspberry mousse is one of those desserts that feels a little fancy but is actually very easy to make. There’s no baking involved, prep is minimal, it’s eggless, and it comes together quickly.
This recipe was originally posted here in 2013 and updated in 2016 with new photos (there’s an old one at the bottom of the post) and tips. The recipe remains exactly the same.
And hello again! I’m back after a 3-month break. I did manage to hit publish on a post I’d already written last year, but that was it. I’m hoping not to disappear again!
This mousse works just as well for a casual dessert as it does for something a bit more special, and it’s a great option when you don’t want to spend much time in the kitchen.
If you do have time to spare, this no-bake Raspberry Tart is my favorite Valentine’s Day dessert!
And if raspberries aren’t your thing, I’ve got these Cheesecake Mousse and Chocolate Cheesecake Mousse recipes over on my other site.
Right after you make it, today’s mousse recipe is thick and creamy and very similar to a no-bake cheesecake filling. After chilling in the fridge for a while, it softens and becomes more mousse-like, though it never quite reaches the airy texture of traditional mousse.
Instead, it stays smooth and rich. The Greek yogurt adds a pleasant tang that balances the sweetness of the white chocolate and keeps the dessert from feeling too heavy.
Because it’s so quick to prepare, this mousse is ideal for making ahead. You can portion it into small glasses or jars and let it chill until you’re ready to serve. It also works well for entertaining since it looks elegant without requiring any last-minute effort.
- Quick and easy to make – no baking required.
- Creamy and smooth – rich without being overly heavy.
- Naturally gluten-free – no special substitutions needed.
- Flexible texture – enjoy it right away or after chilling.
Ingredients
Whipping cream – you can also use heavy cream. I haven’t tried anything else, so I’m not sure if they’d work.
Cream cheese – full-fat works best for richness, but light cream cheese can be used if needed.
White chocolate – chopped white chocolate melts more easily and reliably than white chocolate chips. But you can use either. If you have some left over, these White Chocolate Brownies look delicious!
Plain Greek yogurt – adds tang. Full-fat or low-fat both work.
Raspberries – fresh or frozen work equally well.
How To Make It
The process is similar to most no-bake cheesecake fillings. It’s super easy, and you don’t have to deal with eggs or worry about the mousse cooling to a certain temperature (like with this Chocolate Mousse Pie, which is also simple but still a bit more work than today’s mousse recipe!).
- In a small bowl, beat the cream with an electric mixer until stiff peaks form. Set aside. In a medium bowl, using the same beaters, mix the cream cheese and melted white chocolate until smooth.
- Add the Greek yogurt and mix until combined.
- Stir in the mashed raspberries.
- Gently fold in all but 1 tablespoon of the whipped cream. Spoon into two serving glasses, top with the reserved cream, and serve or chill up to 8 hours.
Can you notice the seeds?
You might notice a tiny crunch if you’re paying close attention, but for most people it just adds a little texture. If you or your guests are really picky about seeds, straining the mashed raspberries before folding them in will give a completely smooth, seed-free mousse.
To do that, mash the raspberries and use the back of a spoon or a small rubber spatula to press the pulp through a small sieve. The juice and smooth pulp will pass through, while the seeds stay behind. Discard them or use in a Raspberry Smoothie where they’ll be blended anyway.
All of these can be made traditionally or gluten-free.
- Raspberry Chocolate Tart – a rich chocolate dessert balanced with a vibrant raspberry layer and more raspberries on top.
- No-bake Mini Raspberry Cheesecakes – individual cheesecakes with a smooth raspberry filling and crisp crust.
- Heart-shaped Brownies – these easy heart-shaped brownies are ultra fudgy, topped with cheesecake batter and raspberry sauce and then they’re cut into hearts with a cookie cutter.
- Raspberry Molten Lava Cakes – these cakes are decadently chocolatey with a bright raspberry center. The recipe yields just 2, so they’re perfect for a romantic Valentine’s Day dinner!
Here’s an original photo for anyone wondering whether this is the recipe they made in the past
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I would really appreciate it. 🩷
White Chocolate Raspberry Mousse
Ingredients
- 1/4 cup (60 ml) whipping cream or heavy cream
- 4 ounces (112 grams) full-fat cream cheese
- 1/3 cup (56 grams) white chocolate chopped and melted
- 1/2 cup (120 grams) plain Greek yogurt
- 1/2 cup (60 grams) fresh or frozen raspberries mashed with a fork
- fresh raspberries for garnish, optional
Instructions
- In a small bowl, with an electric mixer, beat the cream until stiff peaks form. Be careful to not over mix or it’ll turn into butter!1/4 cup (60 ml) whipping cream
- In a separate medium bowl, using the same beaters, mix together the cream cheese and melted white chocolate. Add the Greek yogurt and mix until well combined and then add the mashed raspberries and stir.4 ounces (112 grams) full-fat cream cheese, 1/3 cup (56 grams) white chocolate, 1/2 cup (120 grams) plain Greek yogurt, 1/2 cup (60 grams) fresh or frozen raspberries
- Fold in all but a tablespoon of cream (you’ll use that tablespoon to put on top of the mousse). Try to keep the mousse as light as possible. Spoon the mousse into two serving glasses and serve, or chill until serving, up to eight hours. Right after you make it, this mousse is thick and creamy and very similar to a no-bake cheesecake filling. After chilling in the fridge for a while, it softens and becomes more mousse-like.
- Top with the leftover cream and garnish with raspberries, if desired.
Notes
- If you don’t want any seeds in your mousse, mash the raspberries and use the back of a spoon or a small rubber spatula to press the pulp through a small sieve. Discard the seeds or add them to a smoothie.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Love this recipe. Came out DELICIOUS! Very light, yet rich.
I didn’t have any fresh berries at the time, used freeze dried berries instead.
Also I never have yogurt but always have kefir. Both worked great,
Can’t wait to try when I have fresh berries next time!
Those are some interesting changes! I’m so glad it came out well. :) How many freeze-dried berries did you use? Thanks for your feedback! I hope you’ll enjoy it just as much with fresh berries!